JP6800449B2 - Alcohol-containing candy products - Google Patents

Description

The present invention is a candy product in the sense of a hard or soft candy of a novel candy material, which can have at least one interface to each other in the candy product, preferably an alternating composition in the candy product. It contains at least two constituents (a) and (b) capable of forming a composition such as a) / (b) / (a), and the candy material contains alcohol or an alcohol solution, and the constituents. The present invention relates to a candy product in which the alcohol or alcohol solution in (b) binds to a carrier base material and is substantially uniformly distributed throughout the solid candy material. The present invention further relates to a method of making such a candy product.

Candy products such as candies containing liquid components such as alcohol or candies with sticks are known in principle. Historically, candy products with liquid or alcohol components have a cavity or core-shell structure, the liquid or alcohol component is present as a filling in the cavity or core surrounded by a wrapping material, and there is liquid alcohol. It has been made by encapsulating seeds to make candy products that are present in candy products.

Candy products such as chewing gum or confectionery having such a core-shell structure and containing alcohol as a liquid or soft core wrapped in a solid shell in a cavity are described in, for example, Patent Document 1, Patent Document 2, Patent Document 3, and Patent. It is known from Document 4, Patent Document 5, Patent Document 6, and Patent Document 7.

Further, an alcoholic confectionery having such a core-shell structure has, for example, Patent Document 8 relating to a candy with an alcohol-filled rod, Patent Document 9 relating to a confectionery having an alcohol filling coated with a two-layer sweet shell, and an alcohol filling. Patent Document 10 relating to candy, Patent Document 11 relating to a filled candy product having a sugar-containing material filled with an alcohol solution, Patent Document 12 relating to a candy product having a liquid alcohol filling, or a second soft shaped body containing, for example, an alcohol solution. It is known from Patent Document 13 relating to a candy product having a sugar-based outer gelatin body having an embedded cavity.

Also, confectionery, plaline, ice cream or chocolate shaped products having a liquid alcohol filling in the form of a core-shell structure in which the alcohol filling is encapsulated in a cavity of a candy product are encapsulated, for example, in a coating. Patent Document 14 relating to chocolate molded products containing aromatic substances such as wine, Patent Document 15 relating to confectionery based on fatty components such as chocolate having an alcohol filling in the form of a liquid filling cavity, two shells. Patent Document 16 relating to filled confectionery in which a half (shell halves) encloses a liquid filling, Patent Document 17 relating to a frozen sweet product such as an ice cream mass having a chocolate coating incorporating a capsule having a liquid filling, a wrapper. Patent Document 18 relating to a chocolate base material incorporated into a small drop of a liquid filling encapsulated by, and Patent Document 19 relating to a sugar-free crust praline obtained by processing a water-alcohol mixture containing a polyol and a thickener into a crust praline. , Or is known from Non-Patent Document 1.

Further, candy products in the form of extruded articles are known from Patent Document 20 or Patent Document 21, and these extruded articles may have cavities that can be filled with, for example, an alcohol solution. For this reason, the alcohol-containing extrusions described herein also have the shell-core structure described above with a liquid-filled cavity.

The disadvantage of such candy products known from the prior art is that in each case only the inner core or cavity contains a liquid component such as alcohol. When ingesting such confectionery, the consumer must first penetrate the wrapping structure or dissolve the wrapping structure in order to receive the taste experience of the alcohol constituents present in the core. In this case, the liquid alcohol filling usually appears in high concentration very directly and only at very short ingestion time intervals, i.e. the liquid alcohol filling is dissolved, eg, licking or chewing the encapsulation or shell structure. Only by, immediately and almost completely released, usually swallowed directly. A long-lasting taste experience that allows the enjoyment of alcoholic flavors throughout the period of eating candy or candy sticks, and optionally with much milder flavor donations, is not achievable.

For this reason, liquids, especially alcohol components, are already contained in the shell, mantle or candy product material itself and can be distributed substantially uniformly throughout all candy products, with an alcohol-flavored taste upon ingestion of such candy products. It is desirable to provide a candy product that is given from the start of ingestion to the entire ingestion period.

Patent Document 22 discloses confectionery having a porous structure and capable of introducing a filling material into the pores. The production of such a porous structure is achieved by foaming the confectionery material and then filling the pores with the desired filling material. Such a process is technically complex, its feasibility depends on the basic foaming properties of the confectionery material used, and even when filling the desired filling material with stable porosity. It is difficult to generate sufficiently mechanically stable bubbles to maintain.

Patent Document 23 describes an alcoholic confectionery in the form of a jelly confectionery produced from this mixture by mixing an aqueous alcoholic sugar solution with an agar-sugar solution and a liqueur, fruit paste and fruit jelly and coating with chocolate. It is disclosed.

International Publication No. 2008/105908 U.S. Patent Application Publication No. 2009/0074911 European Patent Application Publication No. 2305742 Australian Patent No. 2010/210005 U.S. Patent Application Publication No. 2009/01/50231 International Publication No. 98/47483 U.S. Pat. No. 7,641,926 German Patent No. 1020122099159 UK Patent No. 2355641 German Utility Model No. 299008058 French Patent No. 587969 Dutch Patent No. 7412492 British Patent No. 2196828 U.S. Patent Application Publication No. 2010/1196060 UK Patent No. 24636658 European Patent No. 0064155 International Publication No. 2004/010791 International Publication No. 2015/10970 European Patent No. 0398279 International Publication No. 2011/104564 European Patent No. 0965274 International Publication No. 2011/0271103 International Publication No. 2001/28359

confectionery, vol. 24.10; 1980 "Alcoholic pralines and their processing techniques" (Goepel G.)

Therefore, an object of the present invention is to eliminate the disadvantages of the prior art and to provide a new candy product that does not have the above-mentioned disadvantages and can be obtained by a new and simpler manufacturing process. .. In this candy product, alcohol is substantially distributed in the all-solid candy material, and thus in the solid portion of the candy, and can be released for ingestion over almost the entire ingestion period, wherein the alcohol contained therein is made and / or Contain candy material that does not evaporate during storage.

This object is achieved by using new specially prepared candy materials that can be used to form candy products according to the invention, and by a new original process of making such new candy products. Will be done.

The underlying object of the present invention is solved by the features of Independent Claim 1. Preferred embodiments of the present invention are designated in the dependent claims or are described in more detail below.

The present invention is a candy product in the sense of a hard or soft candy containing at least two constituents (a) and (b).
(A) is an alcohol-free component containing at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.
(B) is a component containing a mixture of ethanol or an alcohol solution in the carrier base material.
The constituents (a) and (b) can each have an interface to each other in the candy product, and the constituents (a) and (b) are each present as solid constituents in the candy product. The present invention relates to a candy product, which forms a candy product having a lumpy candy material as a whole, and alcohol or an alcohol solution is substantially uniformly distributed throughout the solid candy material.

The present invention is, for example, a candy product containing at least two constituents (a) and (b).
(A) is an alcohol-free component containing at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.
(B) is a component containing at least one sugar, a substitute sugar, a sugar-like substance or a mixture of ethanol having a mixture thereof, or an alcohol solution.
It also relates to a candy product in which the components (a) and (b) have at least one interface to each other in the candy product.

The candy product according to the present invention is particularly characterized in that the constituents (a) and (b) are each solid, and both form a solid candy material. In particular, the component (b) is characterized in that the alcohol is substantially uniformly distributed in a suitable carrier base material as defined below, and the component (b) is contained in the component (a). Alcohol is released from the candy material over almost the entire ingestion period when ingested (dissolves the candy material) in the presence of an overall massive and solid candy material embedded in and having a substantially uniform distribution of alcohol. To. For this purpose, the alcohol in liquid form is mixed with the material of the carrier base material of the component (b) by vigorous stirring to distribute and bond the alcohol substantially uniformly in the carrier base material.

The term candy product in the present invention generally refers to candy, such as those outlined in the definition of the BLL-Confederation for Food Law and Foodstuff e.V., Guideline for Sugar Confectionery, May 2012. Includes hard caramel, especially candy, stick candy and drops, and soft candy, especially chewy candy, and confectioneries in the toffee and fudge group. For clarity, the term "candy product" according to the invention is not limited to sugar-containing candy products, but additionally, primarily or exclusively as defined below in alternative sugars and / or sugar-like substances. Please note that it also includes those containing. In particular, candy products according to the invention include confectioneries that dissolve in the mouth (eg, by chewing or licking), preferably chewing gum is not included in the term candy product according to the invention. Similarly, preferably chocolate-based confectionery, such as pralines, confectionery, chocolate moldings, or ice cream and jelly sugar products, are not included in the term candy product of the present invention. The candy product according to the present invention is preferably in the form of a hard candy, more preferably a candy or a candy stick, and particularly preferably a candy stick.

According to the definition of "Confectionery Technology, Department of Confectionery 2013; ZDS Solingen", hard candy is a sucrose-glucose syrup solution with various flavoring agents, fruit acids and / or valuation additives such as milk, honey, malt, etc. It is a sucrose confectionery that can be obtained by adding and boiling to a residual water content of 1% to 3%. Hard candies are highly concentrated amorphous glassy solidified melts of sugars of different molecular weights that maintain their shape in a liquid or plastic state. Hard candy is characterized by a glassy structure with splintered fractures and has a very low equilibrium moisture content (GF value = less than 30%) due to their very low vapor pressure and is therefore very hygroscopic. Is. Hard candy is very durable under optimal conditions. The basic requirements for durability are:
Low water content,
Optimal ratio of sucrose to glucose syrup,
Low hygroscopicity,
Absence of crystal buds.

Soft or chewy candies differ from hard candies only in their consistency in principle, and optionally soft candies contain up to 15% fat and emulsifiers. BDSI-According to "Die Welt der Zuckerwaren (The World of Sugar Confectionery)" (December 1999) published by the Federal Association of the German Confectionery Industry, Specialty sugar confectionery, hard candy (hard candy or about 3% residue) Water content candy) and soft candy (soft and chewy candy or candy with a residual water content of about 10%) are distinguished according to the residual water content that gives a different "texture", either hard candy Speaking of it, it is a product for licking, and soft candy is a product for chewing.

In the production of so-called sugar-free hard candy (or soft candy), the available carbohydrates (sugars) are replaced with alternative sugars. It is necessary to comply with national laws regarding the approval of alternative sugars. For this reason, products containing more than 9.9% sugar alcohols as alternative sugars must display a warning about their laxative effects in Europe.

The term molded article in the present invention refers to all three-dimensional objects formed from the candy material of the present invention, particularly spherical, rectangular parallelepiped, cube, pyramidal, prismatic, cylindrical, delta, conical, toroidal, paraboloid. It includes not only geometric bodies such as paraboloids and hyperboloids, but also non-geometric bodies such as oval or fractal bodies.

The term candy material in the present invention can be in the form of a solid, viscous, moldable, viscous, coatable or fluid candy material, and at least two components in the candy material ( It also refers to a precursor of a candy product according to the invention, which comprises a) and (b) and can have at least one interface to each other. Such a viscous, moldable, viscous plastic, coatable or fluid precursor of a candy material is solidified by cooling and / or solidification to convert it into a molded product of the candy product according to the present invention. A candy product according to the present invention can be obtained.

According to the present invention, the component (a) forming the candy molded product of the candy material preferably has resistance (inactivity) to alcohol and the alcohol filling.

The component (a) of the candy product according to the present invention is solid, contains no alcohol, and contains at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.

The component (b) of the candy product according to the present invention is also a solid, and contains a mixture of ethanol or an alcohol solution in a suitable carrier base material. Suitable materials for the carrier base material of the component (b) include sugars, alternative sugars, sugar-like substances, thickeners and binders, hydrophilic colloids, or mixtures thereof, respectively, as defined below. The component (b) is preferably obtained by mixing or stirring a liquid ethanol or alcohol-containing liquid with or with the material of the carrier base material, or by mixing or stirring. The material of the carrier base material is preferably selected from solid or powdered sugars, alternative sugars, sugar-like substances, thickeners or mixtures thereof. The powder shape here preferably represents a fine bulk material having a particle size of up to about 1 mm, and includes powder and dust, as well as crystalline granular bulk material.

In the present invention, the term "solid" associated with the constituents (a), (b) or the candy product or candy material describes the agglutination of the solid state at room temperature, up to the preferred processing temperature. In particular, the constituents (a) and (b) or the candy product or candy material according to the present invention are solid (particularly not fluid) at room temperature (20 ° C. ± 5 ° C.). The solid also represents the elastic state of dimensional stability at room temperature or at maximum preferred processing temperature as indicated by soft candies and crunchy candies. For example, a solid associated with a candy product according to the invention in the form of hard and soft candy may describe a state having an elastic modulus of more than 300 Pa, preferably 400 Pa.

The term sugar (sugar) within the meaning of the present invention includes sweet water-soluble monosaccharides, disaccharides and oligosaccharides such as glucose, fructose, dextrose, galactose, lactose, sucrose and maltose.

The alternative sugar within the meaning of the present invention is a sweet compound according to the definition by "Suesswarenentechnologie, Fachbereich Zuckerwaren 2013; ZDS-Solingen" (Confectionery Technology, Department of Sugar Confectionery 2013; ZDS Solingen). Contains a polyol also known as a sugar alcohol or polyhydric alcohol that does not react typically to sugars. These are obtained from monosaccharides and disaccharides, as well as starch glycation end products by reduction of carboxyl groups. Examples of alternative sugars include sorbitol, xylitol, maltitol, mannitol, isomalt, erythritol and lactitol.

The term isomalt in the present invention includes alternative sugars. Isomalt is obtained by catalytic hydrogenation of isomaltose (palatinose) and is a mixture of α-d-glucopyranoside-1,6-sorbitol and α-d-glucopyranoside-1,6-mannitol. Isomalt is also commercially available under the trademark Palatinit®.

Sorbitol or sorbitol is an alternative sugar to the sugar alcohol group and is a reduced polyol form of hexose, glucose, fructose and sorbose, from which it can be prepared by catalytic hydrogenation or electrochemical hydrogenation.

The sugar-like substance in the present invention includes a sugar-like decomposition product of starch having a chain length of dextrose molecules corresponding to or longer than the chain length of oligosaccharides, regardless of wheat, corn or rice starch or tapioca starch. Examples include dextrins, maltodextrins and polydextrins, such as tapioca starch-based maltodextrins. The sugar-like substance in the present invention also includes polydextrose and sugar esters.

The term polydextrose in the present invention refers to a long-chain sugar-like synthetic compound of glucose, sorbitol and citric acid, and is approved as a food additive in the EU under the name E1200.

The term sugar ester preferably refers to an inorganic or organic acid ester with sucrose (simple sugar) and a sugar prepared from certain fatty acids (including stearic acid, palmitic acid) used in foods.

The sugar, alternative sugar and sugar-like substance of the component (a) and / or the carrier base material of the component (b) are glucose, fructose, dextrose, galactose, lactose, sucrose, maltose, sorbitol, xylitol, martitol, mannitol, It is preferably selected from the group consisting of isomalt, erythritol, lactitol, dextrin, maltdextrin, polydextrose, polysucrose and mixtures thereof. Glucose, isomalt, maltitol, sorbitol, dextrin and polydextrose, and maltodextrin (particularly based on tapioca starch) are preferred.

The component (a) of the candy product according to the present invention preferably contains isomalt, sorbitol, or a mixture thereof. In addition, in a particularly preferred embodiment, component (a) may also include polydextrose and / or sugar ester.

The material of the carrier base material of the component (b) of the candy product according to the present invention is from the group containing maltitol, sorbitol, isomalt, dextrin, maltodextrin (particularly based on tapioca starch), polydextrose and a mixture thereof. Sugars of choice, alternative sugars or sugar-like substances; the groups defined below, preferably celluloses such as microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose. And thickeners and binders selected from the group containing cellulose ethers; the group of hydrophilic colloids defined below, preferably the group containing xanthane, locust bean gum; or mixtures thereof. preferable. The carrier base material of the component (b) preferably contains at least one component of the group of sugars, alternative sugars and sugar-like substances specified herein that have a beneficial effect on the flavor of the candy.

As a general rule, sugars, alternative sugars and / or sugar-like substances can be used in granular form, crystalline form, fine powder form, molten form or liquefied form or a mixture thereof. According to the present invention, sugars, alternative sugars and / or sugar-like substances are used in granular, crystalline or powdered forms (as defined above), especially for the preparation of component (b).

Within the meaning of the present invention, alcohol is an ethanol and alcohol-based liquid having a minimum alcohol content of 10% by volume or a maximum of 30% by volume and containing a maximum amount of pure ethanol, as well as all alcohol products (eg, alcohol). Beverages or beverage preparations) and alcoholic ingredients. In particular, it means an edible alcohol solution.

A mixture of at least one material of the carrier base material defined above and an alcohol in the present invention represents a mixture or a mixture in the sense of a formulation. Preferably, the mixture of at least one material of the carrier base material defined above and the alcohol in the present invention does not include the porous structure of the material of the carrier base material filled with alcohol. For this reason, it is particularly preferable that the mixture of at least one material of the carrier base material defined above and alcohol, and the component (b) or candy layer (b) produced from the mixture are non-porous.

According to the present invention, the component (a) and / or the component (b) also includes other components, in particular one or more other food additives, in addition to the components described above.

The number and selection of other food additives can vary widely, especially depending on the flavor of the final product produced, as well as the desired shape and stability of the candy product.

In the present invention, the food additive of the constituents (a) and / or (b) is selected from the group consisting of thickeners, flavoring agents, dyes, sweeteners, acidifying agents, dairy products, colored foods and mixtures thereof. can do.

Thickeners (also called thickeners or binders) include all food-approved thickeners, which include alginic acid, alginate (sodium alginate, potassium alginate, calcium alginate,). Ammonium alginate, propylene glycol alginate), agar, carrageenan, locust bean gum, guar gum, tragacanth, arabic gum, xanthan, karaya gum, tara gum, gellan gum, pectin, cellulose (microcrystalline cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropyl) It is preferably selected from the group consisting of methyl cellulose, methyl ethyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose), cellulose ether, gelatin, sago and strength thickener (strength). Thickeners in the group of hydrophilic colloids include, for example, starch, cellulose, pectin, gum arabic, galactomannan, guar gum, locust bean gum, agar, carrageenan, alginate, gelatin, xanthan and dextran. The thickener is preferably selected from the group comprising xanthan, locust bean gum, carboxymethyl cellulose such as sodium carboxymethyl cellulose, hydroxypropyl cellulose and cellulose ether. The preferred thickening agent for the carrier base material of the component (b) is selected from the group containing xanthan, locust bean gum, carboxymethyl cellulose such as sodium carboxymethyl cellulose, hydroxypropyl cellulose, cellulose ether, or a mixture thereof. It is preferred to use cellulose in solid or powder form for it. Preferable hydrophilic colloidal gel of the carrier base material in the component (b) includes xanthan gel or locust bean gum.

The acidifying agent includes all food-approved acidifying agents, and the acidifying agent is preferably selected from the group consisting of malic acid, tartaric acid, citric acid and lactic acid, especially lactic acid.

Sweeteners include all food-approved sweeteners such as aspartame, aspartame, aspartame-acespartame salt, chiclo, neohesperidine, neotheme, saccharin, sclarose, stebioside (stevia), somatin, etc. , Aspartame, saccharin and stevia are preferably selected from the group.

Dairy products include all food-approved dairy products, and dairy products are preferably selected from the group consisting of milk (and milk and milk constituent products), condensed milk, whipped cream and milk powder. ..

Another preferred component of the candy material of the present invention is water. Water is generally required for the preparation of the constituents (a) and / or (b) of the candy material and remains in the constituents (a) or (b) and thus in the candy product according to the invention due to the production factors. In the production of hard candy, the total water content in the final product is at most 3% by weight based on the total constituents (a) and (b) of the candy product. In the preparation of soft candy, the water content in the final product can be up to a total of up to 10% by weight based on the total constituents (a) and (b) of the candy product. Any water-containing filling is ignored. In general, the water content is higher at the time of preparation and in each case is reduced by incorporation of the components (a) and (b) in the preparation of the candy material in order to set a particular desired toughness. The component (b) is preferably kept substantially anhydrous during the preparation of the component (b) and in both the candy material and the final product. In particular, the component (b) preferably has a water content of at most 0.5% by weight.

A preferred embodiment according to the invention relates to a candy product in which at least two components (a) and (b) are present in two or more, preferably three or more substantially alternating or continuous layers. In such an embodiment, the constituent component (a) defined by the present invention corresponds to the layer (a) having the corresponding composition, and the constituent component (b) defined by the present invention corresponds to the layer (b) having the corresponding composition. Matches. Therefore, when the layer (a) or (b) is referred to in the present invention, it has a composition corresponding to the component (a) or (b).

In order to prevent the alcohols contained in component (b) from evaporating excessively rapidly or as slightly as possible, at most at all during preparation, packaging and / or storage, candy products are placed on the outside of the components (b). It is preferable to show a). Therefore, in the preferred two-layer, three-layer or multi-layer embodiment of the present invention, the outermost layer of the candy product according to the present invention is preferably formed from the constituent component (a). The molded article formed from the candy material can be a lumpy solid, for example as a lumpy candy or a lumpy stick candy.

A more preferred embodiment is a hollow or core that encapsulates a cavity or core that additionally contains a solid, semi-solid, fluid or liquid filler (c), particularly a fluid or liquid alcohol filler (c). The present invention relates to a candy product according to the present invention, which comprises alternating constituents (a) / (b) / (a) in the form of a shell, or multiple layers of continuous constituents (a) / (b) / (a) and the like. In such an embodiment, the innermost layer forming the interface with the filler (c) is preferably formed from the constituent component (a). Therefore, in such an embodiment in which the multilayer candy material according to the present invention is formed by the constituent components (a) and (b), the hollow body additionally filled with the filler (c) is the constituent component (a). ), Both the outermost layer and the innermost layer.

It is also possible for the two constituents (a) and (b) to form a massive "compressed material" in the candy material, visually recognizing the individual layers or interfaces between the constituents (a) and (b). Alcohol is present in a substantially uniformly distributed manner so that it cannot be done. Such compressed material can also be formed as a mass molded article (lump candy or candy with sticks) or a hollow body (containing the conceivable additional filler compound (c) as described above).

The term alcohol filling in the present invention includes all fillings containing alcohol in the form of ethanol, especially liquid, viscous, syrup-like, gelatinous and granular fillings.

The component (a) preferably consists primarily of at least one sugar, a substitute sugar, a sugar-like substance or a mixture thereof, with the addition of conventional food-approved supplements and additives such as those described above. You may. It is preferable to add the dairy product to the component (a) defined above.

The component (b) is preferably mainly composed of a carrier base material such as at least one sugar, a substitute sugar, a sugar-like substance, a thickener or a hydrophilic colloid gel, or a mixture thereof, as described above. The usual supplements and additives approved for food may be added.

The amount of at least one sugar, alternative sugar, sugar-like substance or a mixture thereof in the alcohol-free component (a) is an alcohol and an alcohol solution particularly contained in the component (b) and optionally in the core. Alternatively, in any case, in order to achieve the resistance of the candy product to the filling, 65% by weight to 100% by weight, more preferably 90% by weight, based on all the constituents (a) in the candy product according to the present invention. By weight% to 99% by weight, most preferably 93% by weight to 96% by weight.

The amount of the carrier base material in the component (b), such as at least one sugar, a substitute sugar, a sugar-like substance, a thickener, a hydrophilic colloid gel or a mixture thereof, is substantially such that an alcohol or an alcohol solution is contained therein. In each case, from 40% by weight based on all the constituents (b) in the candy product according to the present invention, in order to accommodate, combine and retain in the molded product so as to be processed into a uniformly distributed molded product. It can be less than 100% by weight, 50% by weight to 90% by weight, 60% by weight to 80% by weight. However, this amount can also be chosen significantly lower, depending on the carrier base material selected. The deciding factor is an amount that allows suitable viscosity adjustment of the component (b).

In each case, the amount of ethanol or alcohol solution in the component (b) is 0.1% by weight to 60% by weight, 10% by weight to 50% based on all the components (b) in the candy product according to the present invention. It can be% by weight, 20% by weight to 40% by weight. However, depending on the carrier base material selected, this amount may be significantly higher, for example in the range of 10% to 98% by weight or up to 95% by weight. The alcohol content of the entire candy material, including the constituents (a) and (b), is in any case relative to all candy materials (not including possible additional alcohol fillings), particularly the candy products according to the invention or 0.1% to 50% by weight, 0.1% to 40% by weight, 0.1% to 30% by weight, 0.1 to provide an alcohol-flavored taste experience when ingesting candy ingredients %% to 20% by weight, 0.1% to 10% by weight, 0.1% to 5% by weight, or 0.5% to 50% by weight, 0.5% to 40% by weight, 0. 5% to 30% by weight, 0.5% to 20% by weight, 0.5% to 10% by weight, 0.5% to 5% by weight, or 1.0% to 50% by weight, 1 .0% by weight to 40% by weight, 1.0% by weight to 30% by weight, 1.0% by weight to 20% by weight, 1.0% by weight to 10% by weight, 1.0% by weight to 5% by weight. be able to.

In the embodiment in which the candy material of the candy product of the present invention is in the form of a hollow body or shell that encloses the core or the filling (c), it is preferable to include the alcohol filling (c). Such alcohol fillings preferably contain glucose syrup, maltitol syrup or sorbitol (or mixtures thereof) that sweeten the filling. The glucose syrup content, maltitol syrup content or sorbitol content of such alcohol fillings are preferably 55% by weight to 99% by weight, particularly 61% by weight to 96%, based on the complete filling material (c) in each case. By weight%.

The alcohol filling (c) contains alcohol in addition to glucose syrup, maltitol syrup and / or sorbitol, and the alcohol content in the alcohol filling in the core of the molded product is the total filling in the core in each case. Based on the material (c), it is preferably 2% by weight to 40% by weight, particularly 5% by weight to 35% by weight.

Such alcohol fillings may further comprise at least one food additive as defined above. The number and selection of food additives depends on the flavor of the final product produced and can be widely varied, including the food additives specified above in particular.

In the present invention, at least one food additive of the filling material (c) in the core is particularly from flavorings, dyes, especially titanium dioxide, acidifiers, dairy products, sweeteners, thickeners and mixtures thereof. Can be selected from the group of

When the dairy product is contained in the core of the filling (c) according to the present invention, the amount thereof is preferably from 0.1% by weight based on the total filling material (c) in the core in each case. It is 15% by weight.

When the acidifying agent is contained in the core of the filling (c) according to the present invention, the amount thereof is preferably 0.1% by weight based on the total filling material (c) in the core in each case. ~ 5% by weight, especially 0.5% by weight to 3% by weight.

Another object of the present invention is a method for producing a molded product according to the present invention, wherein the following method step:
(1) Viscous, moldable, viscous, coatable or fluidity of component (a) by heating a mixture or melt of the desired component of alcohol-free component (a). And the process of preparing a mass of
(2) Prepare a material for the carrier base material, preferably a material selected from at least one sugar, a substitute sugar, a sugar-like substance, a thickener, a hydrophilic colloid gel, or a mixture thereof, each of which is defined above. , Optionally mixed with additional additives, agitated ethanol or alcohol solution into the material of the carrier base material to create a substantially uniform viscous, moldable, viscous, coatable or fluid mixture. And the step of preparing the component (b) by obtaining
(3) The component (b) of step (2) is embedded in a viscous, moldable, viscous plastic, coatable or fluid mass of the alcohol-free component (a) of step (1). Alternatively, a step of encapsulating to form a candy material containing the constituents (a) and (b), each having an interface with each other, and the alcohol being substantially uniformly distributed.
(4) A step of molding the candy material obtained from the step (3) to obtain a molded product which can optionally be in the form of a hollow body having at least one opening.
(5) A step of arbitrarily preparing the filling material (c) and
(6) Optionally, the filling material (c) from step (5) is filled into a molded product in the form of a hollow body having at least one opening in step (4), and at least one of the molded products. The process of closing the opening and
(7) Arbitrarily, a step of providing a stick to the molded product of the step (4) or (6), and
(8) The process of cooling the molded product to obtain a candy product,
Is a method, including.

Regarding the preparation of the component (a) in the step (1), the weight% ratio is generally 75:25 (sugar / alternative sugar / sugar-like substance: water) to 99: 1, especially 90: 10-99.5. Boil at least one sugar, alternative sugar, sugar-like substance or mixture thereof and water at a weight ratio of: 0.5 in a batch boiler or boiling stirrer at a temperature of 150 ° C. to 170 ° C., for example 170 ° C. .. In parallel or subsequently, a vacuum is applied to reduce the water content.

It is then evacuated and evacuated, and if necessary, the desired additional food additives are added to each final product and blended, for example, in a Ruffinatti® flavor mixer or manually. Mix with.

The mass of the alcohol-free component (a) according to the step (1) preferably exists in the form of a melt (for example, a sugar melt) of at least one sugar, a substitute sugar, a sugar-like substance or a mixture thereof.

Regarding the preparation of the component (b) in the step (2), initially, preferably at least one specific powdered sugar, a substitute sugar, a sugar-like substance, a powdery thickener, a hydrophilic colloid gel or a mixture thereof. The material of the carrier base material as defined above is optionally mixed with each food additive desired in the final product, in particular a thickener such as xanthan, and alcohol (ethanol or alcohol solution). Mix evenly by stirring vigorously with.

The component (b) is prepared by adding an ethanol or alcohol solution in step (2) to a solid or powdered sugar, alternative sugar or sugar-like substance, or a solid or powdered group of cellulose as defined above. It is preferably carried out by stirring in a solid or powder material of a carrier base material selected from the group comprising a viscous agent, particularly hydroxypropyl cellulose and sodium carboxymethyl cellulose and cellulose ether.

In the step (3), the alcohol-containing component (b) from the step (2) is embedded or sealed in the fluid mass of the alcohol-free component (a) from the step (1), and the component ( A) and (b) can have at least one interface to each other, forming a fluid or soft or plastic moldable candy material in which the alcohol is substantially uniformly distributed.

In the process variant (3a), encapsulation of the mass of component (b) encloses or wraps the mixture of component (b) from step (2) with a topcoat of mass of alcohol-free component (a). Can be done by doing. As a result, according to step (3a), the massive two-layer candy product is completely wrapped or coated with an amount of component (b) that can be preformed by component (a) from step (1). Can be obtained by. In this case, as schematically shown in FIG. 1, a kind of shell layer is formed around a kind of solid core in which the component (a) is formed from the component (b). Such an embodiment is different from known confectioneries having a liquid-filled shell-core structure as described above because it is formed from the component (a) and does not have a liquid-filled cavity.

In the process modification form (3b), in particular, a three-layer or multi-layer sugar candy material can be produced. Here, the viscous, moldable, viscous, coatable or fluid component (a) from step (1) is first applied or poured, and then the viscous, moldable, viscous plastic. The layer of the coatable or fluid component (b) of the above is applied by brushing or pouring. Preparation of the layers of constituents (a) and (b) can also be achieved by conventional techniques such as casting, coating, squeezing, spraying and the like. Preferably, the constituents (a) and (b) from step (1) or (2) have optimum working plasticity and suitable viscosity at a temperature of about 70 ° C. to 85 ° C., more preferably 70 ° C. to 75 ° C. Therefore, the layers can be coated with each other at this processing temperature.

In the process variant (3b) i), the embedding of the component (b) involves stepping through the viscous, moldable, viscous, coatable or fluid component (b) from step (2). The alcohol-free component (a) from (1) is coated on a layer of viscous, moldable, viscous plastic, coatable or fluid mass of the alcohol-free component (a). At least one additional layer of viscous, moldable, viscous plastic, coatable or fluid mass is applied over the layer of component (b) and optionally component (b) and (a). The outermost layer of the candy material formed in this way is formed from the alcohol-free constituent component (a).

Here, the layer of the component (b) is enclosed by the two layers of the component (a). Subsequent coating of additional alternating layers of the constituents (b) and (a) can result in basically any number of additional layers (b) and (a) being obtained in alternating order in the same manner. It is possible to obtain a multilayer candy material having alternating layers (a), (b), (a) and the like in which the uppermost layer is preferably formed from the layer (a), and is preferably schematically shown in FIG. As shown, the outermost layer is formed from the component (a).

In the process variant (3b) ii), the embedding of the component (b) involves stepping through the viscous, moldable, viscous, coatable or fluid component (b) from step (2). A layered candy material thus formed by coating a layer of a viscous, moldable, viscous, coatable or fluid mass of the alcohol-free component (a) of (1). The outermost layer of the multilayer roll thus formed by winding is formed from the alcohol-free constituent component (a).

Here, for example, by winding the two-layer material including the layer (a) and the layer (b) produced first, a kind of multilayer screw schematically shown in FIG. 3 is formed. The winding of the two overlapping layers (a) and (b) is the most of the rolls or screws thus formed by winding the layer (a) onto the layer (b) located above it. This is done so that the outer layer is formed from the component (a). In principle, it is also possible to first make a three-layer or multi-layer candy material (eg, described in variant (3b) i) and wind up the three-layer or multi-layer material accordingly. In addition, cavities can be formed within the screw by winding on a rod or pipe, or a correspondingly suitable workpiece. The cavity can then be filled with the filler (c) in the same manner as below.

In the process variant (3b) iii), the embedding of the component (b) is a viscous, moldable, viscous, coatable or fluid component (b) of the non-alcoholic component (a). This is done by coating on a layer of viscous, moldable, viscous plastic, coatable or fluid mass and folding the layered candy material thus formed to form a multi-layer candy material. The outermost layer of the candy material thus formed is formed from the alcohol-free component (a).

Here, for example, the two layer materials including the layer (a) and the layer (b) initially prepared are folded (laminated) one or more times with each other, and a flat multilayer as schematically shown in FIG. Form candy material. Folding of the two-layer sheet material can be done using known folding techniques such as making pie crust or croissants. Folding allows the layer (a) to be placed on the layer (b) located above it so that the outermost layers of each of the candy materials thus formed from the component (a) are formed. Is done. In principle, it is also possible to first make a three-layer or multi-layer candy material (eg, described in variant (3b) i) and then fold the three-layer or multi-layer material accordingly. In addition, cavities can be formed within the folded candy material by folding over rods or pipes or appropriately suitable workpieces. The cavity can then be filled with the filler (c) in the same manner as below.

The candy material can be made in a process variant (3c) in which the constituent (b) is substantially uniformly distributed in the constituent (a) as schematically shown in FIG. Here, the encapsulation or embedding of the component (b) is a viscous, moldable, viscous plastic, coatable or fluid of the alcohol-free component (a) of the component (b) prepared initially. It is carried out by dropping, stirring or kneading into the sex mass.

In principle, the inclusion or embedding of the component (b) in the component (a) can be done by a process known for the preparation of hard and soft candies. Therefore, in the process modification form (3d), the strands of the viscous, moldable, viscous, coatable or fluid components (a) and (b) are twisted together and are suitable. It is also possible and preferred to process in a conical roller or leveling roll to form a multilayer candy material or knead them, but in this case the components (a) and (b) are substantially alternating. It is a layer. The strands of the constituents (a) and (b) are preferably 80:20% by weight to 20:80% by weight, more preferably 70:30% by weight to 30:70% by weight, and even more preferably 60:40% by weight. Combined in a ratio of% to 40:60% by weight.

Depending on the process, the two components (a) and (b) are interfaced by laminating, stratifying, twisting and kneading the components (a) and (b) as described in the above process modification form. Alternatively, a candy material that is compressed together so that the individual layers can no longer be easily recognized is also provided. Such compressed materials are also characterized by a substantially uniform distribution of alcohol throughout the compressed candy material, the alcohol is stably encapsulated in storage and also has the above-mentioned advantages of the present invention.

The candy material obtained in the step (3) may be additionally coated with the component (a) arbitrarily.

The process modified form (3b) is preferred, the modified form (3b) iii) in which the layer material is folded, and the process modified form (3d) and the procedure for obtaining the compressed product are highly preferred.

The candy material obtained according to the process modification form of the step (3) is formed into a desired molded product according to the present invention in the step (4). Deformations include, for example, a conical roller forming strands (preferably at a temperature of 55 ° C. to 65 ° C.) from the candy material produced in step (3), a preformed candy material (preferably at 40 ° C. to 45 ° C.). It is carried out by a known shaping process (at temperature), eg, using a leveling roll that activates in the form of strands and then shapes. An extruder can also be used instead of the conical roller.

Subsequently, the execution of division or cutting can be performed using, for example, an embossing machine. The desired shape and / or portion can be obtained, for example, by cutting, embossing, twisting or squeezing the preformed candy material in the form of strands. This process is preferably carried out under cooling or subsequently cooled to a temperature of 16 ° C-18 ° C.

For embodiments in which the candy material formed from the constituents (a) and (b) forms a hollow body or shell and encloses a core containing an alcohol filling, the candy material from step (3) is preferred. The candy material is shaped into a molded product by incorporating it into a conical roller, which is provided with a filling tube and is designed to form a hollow body of the candy material. The filling compound (c) from the above can be filled (pumped) into a molded product. Basically, hollow sugar products filled by this fabrication process are known. An extruder can also be used here instead of the cone roller.

As already described above, component (a) by winding or folding with a suitable workpiece such as a rod or tube forming a cavity according to process variants (3b) ii) and iii) or (3d). It is also possible to form a hollow body formed from (b) and (b). The filling tube can also be used in this modified form, whereby the filling material (c) from the step (5) can be filled (pumped) into the molded product.

In step (5), in order to prepare the filling material for the core of the filling molded product according to the present invention, a filling material such as glucose syrup, maltitol syrup or sorbitol is optionally added to additional additives, particularly the above. A thickener as specified in is added and initially boiled in a batch boiler or boiling stirrer at a temperature of 100 ° C. to 130 ° C., for example 120 ° C. As a result, the water content of the filling material is adjusted and the toughness of the filling material is adjusted. The smaller the amount of water, the higher the toughness of the filling mass.

If the filling material (c) contains dairy products in the core, these are first mixed with glucose syrup, maltitol syrup and / or sorbitol, optionally additional additives, especially thickeners, from 100 ° C. to 130 ° C. Boil at a temperature of ° C, for example 110 ° C.

Subsequently, the core filling material (c) is cooled to a temperature below 78 ° C., and the food additives required for each final product are added and mixed.

Finally, alcohol (ethanol or alcohol solution) is additionally added to the core filling material (c). Keep the temperature below 78 ° C to prevent boiling of alcohol.

In step (6), if necessary, the core filling compound (c) is filled (pumped) into a hollow molded product made from the candy material according to the present invention, for example, by using a filling tube of a cone roller. The filling material has a temperature of less than 78 ° C. when it is filled into the hollow body.

The shell part is then closed at least one opening. This can be achieved, for example, by cutting, embossing, twisting or squeezing a preformed filled candy material in the form of filled strands. In this process, a filled candy product of the desired shape and / or portion can be obtained. After filling the shell part with the filling material and closing at least one opening, the mixture is cooled to 20 ° C-40 ° C.

The candy product according to the present invention can be obtained by molding and cooling the optionally filled candy material. Cooling does not necessarily have to be done as a final step and may be done during or in the process of shaping, filling and / or sealing and splitting.

In embodiments formed in the form of stick candy, the stick is pushed into the still tough plastic candy material in step (7). This can be a lump candy with a stick, or can be filled with the filling (c).

In particular, by appropriately adjusting the residual water content, candy products in the form of hard or soft candy as defined herein can be obtained in the above process.

The finished product is then finished by cooling and packaging, for example, with a suitable packaging material.

The present invention also relates specifically to candy products obtained by the above process, in the form of hard and / or soft candy as defined above.

The present invention includes, for example, the following embodiments:
1. 1. A candy product containing at least two constituents (a) and (b).
(A) is an alcohol-free component containing at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.
(B) is a component containing at least one sugar, a substitute sugar, a sugar-like substance or a mixture of ethanol containing a mixture thereof, or an alcohol solution.
A candy product in which the components (a) and (b) have at least one interface to each other in the candy article.

2. 2. At least one sugar, alternative sugar or sugar-like substance of the constituents (a) and / or (b) is glucose, fructose, dextrose, galactose, lactose, sucrose, maltose, sorbitol, xylitol, martitol, mannitol, isomalt, erythritol. , Lactitol, dextrin, maltodextrose, polydextrose, polydextrose and mixtures thereof, preferably selected from the group consisting of glucose, isomalt, sorbitol and polydextrose, according to embodiment 1.

3. 3. The candy product according to embodiment 1 or 2, wherein the components (a) and (b) are present in two or more continuous layers.

4. A candy product according to any of the above embodiments, wherein the candy product exhibits the component (a) on the outside thereof.

5. One or more additives whose constituents (a) and / or (b) are selected from the group consisting of thickeners, flavors, dyes, sweeteners, acidifiers, dairy products, colored foods and mixtures thereof. A candy product according to any of the above embodiments, including.

6. It is in the form of hard candy, candy, lollipop, soft candy or chewy candy, and can also be in the form of a shell containing a core that can contain the filling (c), the filling (c). A candy product according to any of the above embodiments, wherein is preferably an alcohol filling.

7. The amount of at least one sugar, substitute sugar, sugar-like substance or a mixture thereof in the alcohol-free component (a) is 65% by weight to 100% by weight based on the component (a). A candy product according to one of the above embodiments.

8. The amount of at least one sugar, alternative sugar, sugar-like substance or a mixture thereof in the component (b) is 40% by weight to less than 100% by weight based on the component (b). , A candy product according to one of the above embodiments.

9. One of the above-described embodiments, wherein the amount of the ethanol or alcohol solution in the component (b) is 0.1% by weight to 60% by weight based on the component (b). Candy products by one.

10. A method for producing a candy product according to any one of the first to ninth embodiments, wherein the following method step:
(1) A step of preparing a fluid mass of the alcohol-free component (a) by heating a mixture of the components of the component (a), and
(2) Prepare at least one sugar, a substitute sugar, a sugar-like substance or a mixture thereof, each in the form of a powder, optionally mix with additional additives, and stir in an ethanol or alcohol solution substantially. The step of preparing the component (b) by obtaining a uniform mixture, and
(3) The component (b) of the step (2) is embedded or sealed in the fluid mass of the alcohol-free component (a) of the step (1), and at least one of the components (a) and (b) is present. The process of forming candy materials that have interfaces to each other,
(4) A step of shaping the candy material obtained in step (3) to obtain a molded product which can optionally be in the form of a shell having at least one opening.
(5) A step of arbitrarily preparing the filling material (c) and
(6) Optionally, the filling material (c) from step (5) is filled into the molded article in the form of a shell having at least one opening in step (4), and at least one opening in the molded article. The process of closing and
(7) Arbitrarily, a step of providing a stick to the molded product from the step (4) or (6), and
(8) The process of cooling the molded product to obtain a candy product,
Including methods.

11. The method according to the tenth embodiment, wherein the embedding of the mass of the constituent component (b) in the step (3) is performed by surrounding the constituent component (b) with a coating layer of the mass of the alcohol-free constituent component (a).

12. By embedding the component (b) in the step (3), the component (b) is applied to the layer of the fluid mass of the alcohol-free component (a), and the alcohol-free component (a) is coated. This is done by coating at least one additional layer of the fluid mass on the layer of component (b) and optionally further layers of component (b) and (a), thus. The method according to embodiment 10, wherein the outermost layer of the candy material to be formed is formed from the alcohol-free component (a).

13. The layered candy material formed in this way by embedding the component (b) in the step (3) by applying the component (b) to the layer of the fluid mass of the alcohol-free component (a). The method according to the tenth embodiment, wherein the outermost layer of the multilayer roll thus formed is formed from the alcohol-free constituent component (a).

14. The layered candy material formed in this way by embedding the component (b) in the step (3) by applying the component (b) to the layer of the fluid mass of the alcohol-free component (a). The method according to the tenth embodiment, wherein the outermost layer of the candy material thus formed is formed from the alcohol-free constituent component (a), which is carried out by folding the candy material to form a multilayer candy material.

15. According to the tenth embodiment, the component (b) is encapsulated or embedded in the step (3) by dropping, stirring or kneading the component (b) into a fluid mass of the alcohol-free component (a). Method.

The present invention will be further described with reference to the following examples, but the examples do not limit the present invention.

The reference numerals used in the description of the drawings have the following meanings:
(A) Component / layer (a)
(B) Component / layer (b)

It is sectional drawing of the candy product by this invention obtained as described in process modification form (3a). FIG. 5 is a cross-sectional view of a multilayer candy product according to the present invention, which is obtained by coating a plurality of layers of the constituent components (a) and (b) as described in the process modification form (3b) i). FIG. 5 is a cross-sectional view of a multilayer candy product according to the present invention, which is obtained by winding up the constituent components (a) and (b) coated in layers as described in the process modification form (3b) ii). FIG. 5 is a cross-sectional view of a multilayer candy product according to the present invention, which is obtained by folding the constituent components (a) and (b) coated in layers as described in the process modification form (3b) iii). It is sectional drawing of the candy product by this invention obtained by stirring or kneading the constituent component (b) into the mass of the constituent component (a) as described in the process modification form (3c).

The following examples are candy products according to the invention comprising at least two constituents (a) and (b).
(A) is an alcohol-free component containing at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.
(B) is a component containing a mixture of ethanol or an alcohol solution together with a carrier base material selected from at least one sugar, an alternative sugar, a sugar-like substance, a thickener, a hydrophilic colloid gel or a mixture thereof.
With respect to a candy product, the components (a) and (b) can have at least one interface to each other in the candy product, each present as a massive solid component in the candy product.

Example 1: Candy product having no alcohol filling in the core A candy product according to the present invention having the composition shown in Tables 1 and 2 and in the form of a candy or a candy stick according to the composition shown in Table 3 is processed. (3b) Prepared according to iii).

The components (a) and (b) were prepared according to the compositions shown in Tables 1 and 2.

The component (a) was obtained by mixing isomalt, sorbitol and polydextrose with water (boiling mass) and boiling in a batch boiling machine at 165 ° C. Optionally, additional food additives as defined above are added and stirred with the boiled mass in a flavor mixer.

Component (b) was prepared by mixing polydextrose and alcohol.

Subsequently, the component (a) was spread flat, and the component (b) was spread on it. From the two-layer candy material thus obtained, a multi-layer candy material was prepared by folding the layers up and down, which was subsequently converted into a desired shape using a leveling roll and an embossing machine in a conical roller. .. In the embodiment of the stick candy form, the stick is subsequently pushed into the still plastic candy material.

The resulting candy product can be packaged after cooling.

Example 2: Candy product with a core containing an alcohol filling (20% alcohol content in the filling) A candy material was prepared according to Example 1.

In addition, according to the composition according to Table 4, the filling material (c) for the alcohol filling of the candy product according to the present invention was prepared in the form of a filled candy or a candy with a filling rod according to the composition shown in Table 5.

Instead of maltitol syrup, glucose syrup or sorbitol can also be used in the filling. Optionally, other food additives as defined above may be added and stirred with the filling material.

The alcohol-containing filling thus obtained is pumped through a filling tube attached to the conical roller into a hollow molded product made from the candy material produced in the conical roller. At least one opening in the filled part is closed by cutting or squeezing. In the embodiment of the stick candy form, the stick is subsequently pushed into the still plastic candy material.

The resulting candy product can be packaged after cooling.

Example 3: Another candy product that can be produced as a hollow body optionally having or without an alcohol filling by modifying the component (b) according to Examples 1 and 2 above.

The component (b) in Table 6 above is prepared using the component (a) of Examples 1 and 2 or another suitable composition for forming the component (a) according to the present invention, according to the present invention. Can form candy products. One of the processes described in Examples 1 and 2 or the other method of the invention described can be used. The constituents described can be used to make candy products in the form of candy or candy sticks as described herein.

result:
All exemplary embodiments are easy to process and can be processed into candy products according to the invention, in particular in the form of hard candy. Candy products available in this way are characterized by a continuous and stable release of alcohol over the entire ingestion period, even after a long storage period.

Claims (17)

A candy product in the form of a hard candy, a drop, a candy stick, a soft candy or a chewy candy containing at least two components (a) and (b) that together form the entire solid candy material. ,
(A) is an alcohol-free component containing at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof.
(B) is a non-porous component containing a mixture of a carrier base material and an ethanol or alcohol solution.
The ethanol or alcohol solution is present in said component (b) in a state where the support base material is uniformly distributed and bonded,
The component (b) is embedded in the component (a) in the candy product, whereby the components (a) and (b) together form a solid candy material as a whole, and the ethanol. or alcohol solution substantially uniformly distributed throughout the solid candy material as a whole above,
Candy products. The candy product according to claim 1, wherein the constituents (a) and (b) are present in three or more alternating layers. The candy product according to claim 1 or 2, which comprises the component (a) as the outermost layer . The candy product formed from the constituents (a) and (b) is in the form of a hollow body containing the filling (c), and the filling (c) is a liquid or fluid alcohol filling. , The candy product according to any one of claims 1 to 3. The carrier base material of the component (b) is solid or powdered sugar, alternative sugar or sugar-like substance, microcrystalline cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl ethyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose. The candy product according to any one of claims 1 to 4, which is selected from a solid or powder thickener in the group of cellulose such as cellulose ether, or a hydrophilic colloid gel. The candy product according to claim 5, wherein the carrier base material of the component (b) is selected from alternative sugars or sugar-like substances selected from sorbitol, xylitol, maltitol, mannitol, isomalt, erythritol and lactitol. One or more of the constituents (a) and / or (b) selected from the group consisting of thickeners, flavors, colorants, sweeteners, acidifiers, dairy products, colored foods and mixtures thereof. The candy product according to any one of claims 1 to 6, which comprises an additive. The amount of the at least one sugar, alternative sugar, sugar-like substance or a mixture thereof in the alcohol-free component (a) is 65% by weight to 100% by weight based on the component (a). The candy product according to any one of claims 1 to 7, wherein the candy product is characterized by. Any one of claims 1 to 8, wherein the amount of the ethanol or alcohol solution in the component (b) is 10% by weight to 95% by weight based on the component (b). Candy products listed in the section. The method for producing a candy product according to any one of claims 1 to 9, wherein the method step:
(1) Viscous, moldable, viscous, coatable or fluidity of component (a) by heating a mixture or melt of the desired component of alcohol-free component (a). And the process of preparing a mass of
(2) A material for the carrier base material is prepared, and an ethanol or alcohol solution is stirred in the material for the carrier base material to have a substantially uniform viscosity, moldability, viscoplastic, fluid or coating. The step of preparing the component (b) by obtaining a possible mixture and
(3) The component (b) of step (2) is embedded in a viscous, moldable, viscous plastic, coatable or fluid mass of the alcohol-free component (a) of step (1). or encapsulated, the component (a) and each (b) it can have a surface with respect to each other, substantially evenly distributed throughout the solid candy material as a whole alcohol, the component (a) And the step of forming the candy material containing (b) ,
(4) a step of shaping the candy material resulting from step (3) in order to obtain a molded article,
(8) A step of cooling the molded product to obtain a candy product, and
Including methods. The step (4) is a step of molding the candy material obtained from the step (3) to obtain a molded product in the form of a hollow body having at least one opening.
The above method
(5) The process of preparing the filling material (c) and
(6) The filling material (c) from the step (5) is filled in a molded product in the form of a hollow body having at least one opening in the step (4), and at least one opening in the molded product. The process of closing the part and
(7) The step of providing a stick to the molded product of the step (4) or (6) and
10. The method of claim 10, further comprising. The method according to claim 10 or 11, wherein in the step (2), a further additive is mixed with the material of the carrier base material. The invention according to any one of claims 10 to 12, wherein the mass of the alcohol-free component (a) in the step (1) is a melt of at least one sugar, a substitute sugar, a sugar-like substance, or a mixture thereof. the method of. The preparation of the component (b) in step (2) consists of the ethanol or alcohol solution consisting of a solid or powdered sugar, a substitute sugar or sugar-like substance, a solid or powder thickener of the cellulose group, especially hydroxypropyl cellulose. The method according to any one of claims 10 to 13, which is carried out by mixing with a solid or powder material of the carrier base material selected from the group. The embedding of the component (b) in the step (3) is applied by applying the component (b) onto the layer of the fluid mass of the alcohol-free component (a), and the alcohol-free component (a) is applied. ), At least one additional layer of the fluid mass is coated on the layer of the component (b) to form alternating layers of the components (b) and (a), thus formed. The method according to any one of claims 10 to 14, wherein the outermost layer of the three-layer or multi-layer candy material is formed from the alcohol-free component (a). The embedding of the component (b) in the step (3) is performed by applying the component (b) to the layer of the fluid mass of the alcohol-free component (a), and the multilayer candy formed in this manner. 10. to claim 10, wherein the material is wound or twisted and kneaded, and the outermost layer of the multilayer roll or the twisted strand thus formed is formed from the alcohol-free constituent component (a). The method according to any one of 14 . The embedding of the component (b) in the step (3) is performed by applying the component (b) to the layer of the fluid mass of the alcohol-free component (a), and the layered candy formed in this manner. Any of claims 10-14, which is carried out by folding the material to form a multilayer candy material, wherein the outermost layer of the candy material thus formed is formed from the alcohol-free constituent (a) . The method according to item 1 .

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